This creamy Fettuccine Alfredo with chicken is a cozy dish that warms your heart! The pasta is covered in a rich and cheesy sauce, making each bite a hug for your taste buds.
Adding tender chicken makes it a complete meal, perfect for any day of the week. I love making this dish when I want something quick but super satisfying—just toss it all together, and you’re golden!
Key Ingredients & Substitutions
Fettuccine Pasta: Fettuccine is perfect for the creamy sauce, but you can try spaghetti or linguine if that’s what you have. Just keep the cooking time in mind!
Chicken: Boneless, skinless chicken breasts are great, but you can substitute with cooked chicken thighs for more flavor or even rotisserie chicken if you’re in a hurry!
Heavy Cream: For a lighter version, use half and half or whole milk, although the sauce might be less creamy. You can use cashew cream for a dairy-free option.
Parmesan Cheese: Freshly grated is best for the flavor and texture. If you’re short on Parmesan, Pecorino Romano can work well too—it’s a bit sharper!
How Do I Ensure My Alfredo Sauce is Creamy and Smooth?
The key to a perfect Alfredo sauce is patience. Here’s how to make it creamy:
- Always start by melting the butter over medium heat. If it’s too hot, it can burn, affecting the flavor.
- Add minced garlic to the butter and sauté gently until fragrant; this brings great flavor without burning the garlic.
- Pour in the heavy cream and let it simmer. Don’t rush this part; allow the cream to thicken slightly before adding cheese.
- Whisk in the Parmesan cheese gradually. This trick helps keep the sauce smooth; adding it too quickly can cause clumping.
- If the sauce gets too thick, simply add a bit of reserved pasta water until it reaches your desired consistency.
Trust me, these little tips will turn your Alfredo into a creamy masterpiece every time!
Fettuccine Alfredo With Chicken
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
For the Sauce:
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ¼ cups freshly grated Parmesan cheese
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delightful dish comes together in about 30 minutes! You’ll spend approximately 10 minutes prepping ingredients, 15 minutes cooking, and 5 minutes garnishing before you dig in. It’s perfect for a quick dinner that feels like a treat!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until it’s al dente (firm but cooked through). Once done, drain it but remember to keep about ½ cup of pasta water for later. Set the pasta aside while you prepare the chicken.
2. Preparing the Chicken:
While the pasta is cooking, take your chicken breasts and season both sides well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts, cooking for about 5-7 minutes on each side, or until they’re golden brown and cooked all the way through (the internal temperature should be 165°F). Once cooked, remove the chicken from the skillet, let it rest for a few minutes, and then slice it into strips.
3. Making the Alfredo Sauce:
In the same skillet, lower the heat to medium and add the butter. Let it melt and then add the minced garlic, sautéing for about a minute until it’s fragrant. Next, pour in the heavy cream and stir, allowing it to simmer gently for about 3-4 minutes until it starts to thicken slightly. This gives the sauce a creamy base.
4. Finishing the Sauce:
Gradually whisk in the grated Parmesan cheese, stirring until the sauce is smooth and creamy. If it gets too thick, don’t worry! You can add a bit of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
5. Combining Everything:
Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently until the pasta is well coated in that delicious creamy goodness. Make sure every strand is covered!
6. Serving:
To serve, plate up the creamy fettuccine Alfredo and top it with the sliced chicken. Sprinkle freshly chopped parsley on top for a pop of color, and if you like, add a sprinkle of black pepper for a touch of spice.
7. Enjoy!
Your Fettuccine Alfredo with Chicken is now ready to be enjoyed! Serve it immediately while it’s warm and creamy, and delight in every bite!
Can I Use Different Protein in This Dish?
Absolutely! While this recipe uses chicken, you can easily substitute it with shrimp, sautéed mushrooms for a vegetarian option, or even crispy tofu for a plant-based version.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat gently on the stove, adding a splash of cream or pasta water to bring back that creamy texture.
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free fettuccine or any gluten-free pasta of your choice. Just keep an eye on the cooking time as it may vary from regular pasta.
What Can I Serve with Fettuccine Alfredo?
This dish pairs beautifully with a simple side salad or some steamed vegetables. You can also serve it with garlic bread for a complete and hearty meal!